Cannoli Cookies

ByMadison Rae
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why make this recipe

Cannoli Cookies are a fun twist on the traditional Italian dessert, cannoli. They capture the delicious filling of cannoli in a soft and chewy cookie form. The blend of ricotta cheese, chocolate chips, and cinnamon makes these cookies burst with flavor. Plus, they are easy to make and perfect for sharing with friends and family. Whether you need a sweet treat for a special occasion or just a cozy afternoon snack, Cannoli Cookies will surely delight everyone!

how to make Cannoli Cookies

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup ricotta cheese
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup mini chocolate chips
  • 1/4 cup granulated sugar (for rolling)
  • 1 teaspoon cinnamon (for rolling)

Directions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a separate bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until well combined.
  6. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
  7. Place the balls on the prepared baking sheet and flatten slightly with the bottom of a glass.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich it with another cookie.

how to serve Cannoli Cookies

Cannoli Cookies are best served fresh but can be enjoyed at room temperature as well. They make a perfect dessert for a dinner party or a family gathering. You can also serve them with a side of whipped cream or a drizzle of chocolate sauce for added indulgence.

how to store Cannoli Cookies

To keep Cannoli Cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze the unfilled cookies in a single layer. Just make sure to thaw them before using. The filling can be refrigerated for up to a week, and you can fill the cookies just before serving.

tips to make Cannoli Cookies

  • Make sure your butter is softened to room temperature for easy mixing.
  • Don’t over-bake the cookies; they should be soft in the middle when taken out of the oven.
  • For extra flavor, add a splash of almond extract to the ricotta filling.
  • Feel free to mix in some chopped nuts or dried fruits for a unique twist.

variation

You can try adding different flavors to the cookies, such as orange zest or almond extract. You can also change the chocolate chips to white chocolate or butterscotch chips for a different taste.

FAQs

1. Can I use a different type of cheese for the filling?
Yes, you can use mascarpone cheese or cream cheese as an alternative to ricotta for a creamier filling.

2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

3. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Just wrap it in plastic wrap and refrigerate for up to two days before baking.

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Cannoli Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Cannoli Cookies are a delightful twist on the traditional Italian dessert, combining the rich filling of cannoli in a soft and chewy cookie form, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup ricotta cheese
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup mini chocolate chips
  • 1/4 cup granulated sugar (for rolling)
  • 1 teaspoon cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a separate bowl, mix the ricotta cheese, powdered sugar, cinnamon, and mini chocolate chips until well combined.
  6. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
  7. Place the balls on the prepared baking sheet and flatten slightly with the bottom of a glass.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, spread a teaspoon of the ricotta filling on the flat side of one cookie and sandwich it with another cookie.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze unfilled cookies for longer freshness.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 75mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: cannoli, cookies, dessert, Italian, sweet treat

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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